Preheat the oven to 375°F (190°C).

Cut the tops off the bell peppers and carefully remove the seeds and membranes.

In a skillet, heat a bit of oil and cook the chopped onion and minced garlic until they’re softened and fragrant.

Add the ground meat to the skillet, breaking it up as it cooks, and brown until no longer pink.

Stir in the cooked rice, diced tomatoes (with their juices), Italian seasoning, salt, and pepper. Mix well to combine all flavors.

Stuff the mixture into each bell pepper, pressing down gently to pack them tightly.

Arrange the stuffed peppers upright in a baking dish. If you like, sprinkle shredded cheese on top.

Cover the dish with aluminum foil and bake for 25-30 minutes.

After 30 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Serve the stuffed peppers on a large platter. Garnish with fresh herbs like parsley or basil.

Pairs well with a light salad or warm crusty bread. A dollop of sour cream or a drizzle of balsamic reduction can enhance the flavors.